 A variation of kinilnát, known askinilnát nga katudáy, made from katuday (Sesbania grandiflora) and dressed with KBL, consisting of kamatis (tomatoes),buggúong (fermented fish sauce), and lasona (shallots). | |
| Alternative names | Kilnát, Ensalada |
|---|---|
| Type | Salad |
| Course | Side dish,Main Course |
| Place of origin | Philippines |
| Region or state | Ilocos Region |
| Associatedcuisine | Filipino Cuisine |
| Serving temperature | Cold,Room Temperature |
| Main ingredients | Bagoong isda (fermented fish sauce),onions,tomatoes, and assortedvegetables such as leaves,fruits, blossoms, andlegumes. |
Kinilnat, also known askilnat orensalada, is a Filipino vegetablesalad originating from northernLuzon,Philippines. It is characterized by a savory, tangy, and salty flavor profile derived primarily from itsdressing, which is typically made with fermentedfish sauce (buggúongorbagoong isda), commonly produced fromanchovies.[1] The dish consists of a variety ofblanchedvegetables, including leafy greens,blossoms,legumes, andshoots. Common ingredients includesweet potato leaves,eggplant,okra, hummingbird tree flowers (Sesbania grandiflora),moringa flowers,fern shoots, andwinged beans. The dressing traditionally consists of fermented fish sauce mixed withtomatoes andshallots oronions.[2] InIlocano cuisine, this combination is locally known asKBL, an acronym forkamatis (tomatoes),buggúong, andlasoná (shallots).[3][4]
Kinilnat has numerous variations, depending on the availability or season and combination of vegetables used. These may includekalunay,jute mallow,birch flower,squash shoots and young pods,cabbage,banana blossoms,sabidulong fruit and flower,long beans,bitter melon,hyacinth beans, and other vegetables.[5] Variations of the dressing may include the addition ofsugarcane vinegar (sukang Iloko) andcalamansi juice mixed with fermented fish sauce.
Kinilnát is derived from the Ilocano root wordkilnát orkelnát, which means“toparboil” or“to partially cook,” particularly in reference to vegetables. The termkinilnat literally translates to “parboiled” or “partially cooked,” describing the dish’s primary method of preparation.
| Salads |
|
|---|---|
| Bread salads | |
| Dessert salads | |
| Fish salads | |
| Fruit salads | |
| Noodle salads | |
| Related articles | |
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byadding missing information. |
